Vegtable Soup Recipe Easy and Delicious Ideas to Try

There’s nothing quite like a warm bowl of vegetable soup to comfort your soul and nourish your body. Whether you’re looking to clear out your fridge or craving a healthy, hearty meal, this classic vegetable soup recipe is your new go-to.

Bursting with colorful veggies, fragrant herbs, and a savory broth, it’s both satisfying and light. Perfect for chilly evenings or when you want to eat clean without sacrificing flavor, this recipe is easy to customize and comes together in under an hour.

Plus, it’s vegan-friendly, packed with fiber, vitamins, and antioxidants to keep you energized and feeling great.

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Why You’ll Love This Recipe

This vegetable soup recipe stands out because it’s incredibly versatile and easy to make. You can use whatever vegetables you have on hand, making it budget-friendly and reducing food waste.

It’s also packed with nutrients — perfect for anyone aiming to eat more plant-based meals or boost their immune system.

The broth is rich in flavor thanks to a combination of fresh herbs and a slow simmer that melds all the tastes together beautifully. Whether you enjoy it as a light starter or a filling main course, this soup is sure to satisfy.

It also freezes well, making it a great option for meal prep and busy weeknights.

If you’re interested in exploring more delicious vegetarian dishes, check out A to Z Vegetarian Recipes for Every Meal and Occasion or discover wholesome options in Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 cup green beans, chopped
• 1 can (14 oz) diced tomatoes, with juice
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 1 cup cooked kidney beans or chickpeas (optional)
• Fresh parsley, chopped for garnish

Equipment

• Large soup pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or silicone spatula
• Ladle for serving
• Measuring cups and spoons
• Optional: Immersion blender (for creamy texture)

Instructions

1. Heat the olive oil in your large soup pot over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until soft and translucent.
2. Add the minced garlic and cook for another minute until fragrant, stirring frequently to avoid burning.
3. Stir in the carrots and celery. Cook for 5-7 minutes, allowing the vegetables to soften slightly but still retain some crunch.
4. Add the zucchini, red bell pepper, and green beans. Stir well and cook for another 3-4 minutes.
5. Pour in the diced tomatoes with their juice and the vegetable broth. Stir to combine.
6. Add the dried thyme, dried basil, and bay leaf. Season with salt and pepper to your liking.
7. Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 25-30 minutes. This allows all the flavors to meld beautifully.
8. If using beans or chickpeas, stir them in about 10 minutes before the soup finishes cooking to warm through.
9. Remove the bay leaf and taste the soup. Adjust seasoning if needed.
10. Optional: For a creamy texture, use an immersion blender to partially puree the soup, leaving some chunks for texture.
11. Serve hot, garnished with freshly chopped parsley and enjoy!

Tips & Variations

“Feel free to swap in your favorite seasonal vegetables — sweet potatoes, kale, or peas work wonderfully. For an extra boost of protein, toss in cooked lentils or tofu cubes.”

To deepen the flavor, try roasting the vegetables before adding them to the soup. You can also experiment with spices like smoked paprika or a pinch of chilli powder for a subtle kick.

Want to make it a creamy veggie delight? Blend a portion of the soup with a splash of coconut milk or almond milk for a dairy-free creamy finish.

For a low-carb option, omit the beans and add extra greens like spinach or kale at the end of cooking.

Nutrition Facts

Serving Suggestions

This vegetable soup pairs beautifully with crusty whole-grain bread or a warm, cheesy cheeseless vegetarian lasagna for a comforting meal. You can also serve it alongside a fresh green salad drizzled with a tangy vinaigrette for a light lunch or dinner.

For a heartier option, add cooked quinoa or barley to the soup before serving. Leftovers can be enjoyed the next day or frozen in individual portions for quick meals on busy days.

Conclusion

Making vegetable soup from scratch is rewarding, delicious, and surprisingly simple. This recipe highlights the best of fresh vegetables simmered in a flavorful broth, creating a nourishing meal that’s perfect anytime.

Whether you’re a seasoned cook or just starting your culinary journey, this soup is forgiving, adaptable, and always satisfying.

By incorporating a variety of vegetables and herbs, you’re not only feeding your body with essential nutrients but also treating your taste buds to a medley of colors and flavors. Don’t hesitate to customize this soup to suit your preferences and pantry staples.

For more wholesome and easy recipes, explore the Best Vegetarian Recipes No Dairy for Delicious Meals and keep your kitchen inspired!

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